Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • cooked polenta, for serving
  • 10 grinds black pepper
  • 3⁄4 cup fresh-squeezed, strained orange juice
  • 1 14-oz. can whole peeled tomatoes, with juice
  • 1 tsp. dried sage
  • 2 Tbs. unsalted butter
  • 1⁄4 cup plus 1 Tbs. tomato paste
  • + 12 more ingredients
    • 1⁄4 cup low-sodium chicken stock
    • 4 sprigs fresh rosemary, tied together with kitchen twine
    • 3⁄4 cup peeled and finely chopped parsnips
    • 1 3-½-lb. boneless beef chuck roast
    • 1-1⁄2 cups finely chopped Spanish onions
    • 3⁄4 cup finely chopped celery
    • 1 cup red wine, such as Pinot Noir
    • 3 Tbs. minced garlic
    • 3⁄4 cup peeled and finely chopped carrots
    • 1 Tbs. honey
    • 1⁄4 cup all-purpose flour
    • 2 tsp. kosher salt

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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